"Kontinu\u00E1ln\u00ED monitorov\u00E1n\u00ED gluk\u00F3zy p\u0159i ur\u010Dov\u00E1n\u00ED indexu potravin d\u00E1v\u00E1 stejn\u00E9 v\u00FDsledky jako tradi\u010Dn\u00ED metody. C\u00EDlem t\u00E9to studie bylo (1) vytvo\u0159it a popsat nov\u00FD software, vytvo\u0159en\u00FD v Microsoft Excell 2000, kter\u00FD slou\u017E\u00ED k usnadn\u011Bn\u00ED p\u0159esn\u00E9ho a standardizovan\u00E9ho zpracov\u00E1n\u00ED dat, z\u00EDskan\u00FDch pomoc\u00ED kontinu\u00E1ln\u00EDho monitoru za \u00FA\u010Delem stanoven\u00ED glykemick\u00E9ho indexu a jeho variability a (2) zhodnotit p\u0159\u00EDnos tohoto postupu. Z\u00E1v\u011Br: DEGIF XL p\u0159i vyu\u017E\u00EDv\u00E1n\u00ED kontinu\u00E1ln\u00EDho monitorov\u00E1n\u00ED gluk\u00F3zy je \u00FA\u010Dinnou pom\u016Fckou p\u0159i rutinn\u00EDm m\u011B\u0159en\u00ED skupinov\u00E9ho i individu\u00E1ln\u00EDho glykemick\u00E9ho indexu."@cs . . . . "Background: The glycemic index (GI) is a measure of the ability of a food to raise glucose levels after it is eaten. Continuous glucose monitoring (CGM) has been shown to give identical values of GI when compared to traditional methods. However, there has been no standardized protocol for measuring GI that takes into account interindividual variability and chronophysiological glycemic response to food. Our aim was (1) to create and describe software based on a Microsoft Excel 2000 spreadsheet to facilitate rapid, automated, accurate, and standardized processing of data obtained using recent CGM methodology to measure GI and its variability and (2) to assess the benefits of this new approach. Method: Twenty healthy subjects consumed 50 grams of glucose or four alternative foodstuffs (chocolate, apple baby food, rice squares, or yogurt) at breakfast and dinner during 1 week, resulting in 300 CGMS glucose profiles; 92% of meal tests were satisfactory for evaluation. Application and functions of the s" . "Chlupov\u00E1, Karolina" . "[B437280F33A5]" . "Jelenov\u00E1, Daniela" . "1932-2968" . . . "Chlup, Rudolf" . . "Background: The glycemic index (GI) is a measure of the ability of a food to raise glucose levels after it is eaten. Continuous glucose monitoring (CGM) has been shown to give identical values of GI when compared to traditional methods. However, there has been no standardized protocol for measuring GI that takes into account interindividual variability and chronophysiological glycemic response to food. Our aim was (1) to create and describe software based on a Microsoft Excel 2000 spreadsheet to facilitate rapid, automated, accurate, and standardized processing of data obtained using recent CGM methodology to measure GI and its variability and (2) to assess the benefits of this new approach. Method: Twenty healthy subjects consumed 50 grams of glucose or four alternative foodstuffs (chocolate, apple baby food, rice squares, or yogurt) at breakfast and dinner during 1 week, resulting in 300 CGMS glucose profiles; 92% of meal tests were satisfactory for evaluation. Application and functions of the s"@en . . "1" . . "S" . "US - Spojen\u00E9 st\u00E1ty americk\u00E9" . . "Journal of Diabetes Science and Technology" . "Continuous glucose monitoring; data processing; DegifXL software; glycemic index; nutrition"@en . . "Kudlov\u00E1, Pavla" . "357370" . "Se\u010Dk\u00E1\u0159, Pavel" . . "Automated Computation of Glycemic Index for Foodstuffs" . . "Automatizovan\u00FD v\u00FDpo\u010Det glykemizovan\u00E9ho indexu potravin pomoc\u00ED kontinu\u00E1ln\u00EDho monitorov\u00E1n\u00ED glukosy"@cs . . "Bartek, Josef" . "8"^^ . . "Automated Computation of Glycemic Index for Foodstuffs" . "8"^^ . "Automatizovan\u00FD v\u00FDpo\u010Det glykemizovan\u00E9ho indexu potravin pomoc\u00ED kontinu\u00E1ln\u00EDho monitorov\u00E1n\u00ED glukosy"@cs . . "2" . . . "15110" . "6"^^ . "RIV/61989592:15110/08:00007385!RIV09-MSM-15110___" . "Zapletalov\u00E1, Jana" . "Langov\u00E1, Kate\u0159ina" . "Automated Computation of Glycemic Index for Foodstuffs"@en . "Automated Computation of Glycemic Index for Foodstuffs"@en . . "RIV/61989592:15110/08:00007385" . . . .